Coffee Layer Cake (gluten free + vegan)

This recipe has been taste-tested and approved by a few of my closest foodie friends and heartily approved. This cake is moist with an irresistible espresso flavor!

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Coffee Cake Ingredients:

  • 3 Cups Gluten Free Flour Blend

  • 2 Cups Coconut Sugar

  • 2 Teaspoons Baking Soda

  • 2 Cups Almond Milk

  • 1/2 Cup Olive Oil

  • 2 Teaspoons Vanilla

  • 2 Teaspoons White Vinegar

  • 2 Tablespoons Instant Coffee

Espresso Frosting Ingredients:


  • In a large mixing bowl combine the Flour Blend, Coconut Sugar & Baking Soda.

  • Slowly add the Almond Milk, Olive Oil, Vanilla, and Vinegar. Mix Well.

  • Fold in the Instant coffee and mix lightly.

  • Add to a prepared 8'' round cake pan.

  • Bake at 350°F for 45 Minutes.

  • Combine the Frosting ingredients and set aside.

  • Remove the cake from the oven and allow it to fully cool off.

  • Using a cake leveler or large knife, divide the cake in two.

  • Place one half of the cake on a plate or round cake tray.

  • Spread half of the coffee frosting evenly on top of the cake.